Trim the celery heads high enough to keep all the tender parts. Discard the damaged stalks, trim the roots. Wash. Blanch in boiling salted water for 20 to 25 minutes once the water is boiling again. Drain. Halve lenghways, arrange on an ovenproof serving dish. Moisten with the stock or the cooking water, salt, pepper, sprinkle very lightly with grated cheese, top with all the butter cut into pieces. Bake in an oven which has been preheated 15 minutes in advance, at 350íF. Allow all the liquid to evaporate, until the butter starts to sizzle. The cheese should be starting to brown by then. If it browns too early, cover with an aluminum foil.
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6 heads celery
3 1/2 oz butter
2 tbsp Emmenthal (or GruyÅre) cheese, grated
6 tbsp stock
salt, pepper
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20
mn
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50
mn
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Thus made, celery heads can be served by itself or with meat, with a Loire rosÄ wine for example.
